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Place the warm water in a small bowl, and sprinkle with the yeast. Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes. In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in the sugar, salt, and cardamom. Let cool slightly. Preheat the oven to 400F. Line a baking sheet with parchment paper; set aside. Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in the egg and milk and yeast mixtures until smooth. Switch to the dough hook attachment. Add the flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading the dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky. Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until the dough is doubled in bulk, about 1 hour. Punch down the dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut the dough into 20 equal pieces, and shape them into rolls. Place the rolls on the prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes. Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush the rolls with melted butter. Bake until the tops of the rolls are golden, about 20 minutes, rotating the pan halfway through. Transfer to a wire rack; serve hot or at room temperature.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Pasta roller and cutter for fresh pasta, laminated doughs